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Stuffed Zucchini with Potatoes and Peas

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 2 zucchini halves)
The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour.

Ingredients

  • 6 medium zucchini (about 3 pounds)
  • 1 1/4 teaspoons salt, divided
  • 1 1/2 cups diced peeled baking potato
  • 2 teaspoons butter
  • 2 teaspoons vegetable oil
  • 2 1/2 cups chopped onion
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 garlic cloves, crushed
  • 1 serrano chile, minced
  • 2 tablespoons chickpea (garbanzo bean) flour
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups frozen green peas, thawed
  • 2 tablespoons finely chopped fresh cilantro

Nutrition Information

  • calories 145
  • caloriesfromfat 22 %
  • fat 3.5 g
  • satfat 1.1 g
  • monofat 0.8 g
  • polyfat 1.2 g
  • protein 5.7 g
  • carbohydrate 24.9 g
  • fiber 6 g
  • cholesterol 3 mg
  • iron 1.7 mg
  • sodium 552 mg
  • calcium 55 mg

How to Make It

  1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.

  2. Preheat oven to 375°.

  3. Cook potato in boiling water 2 minutes or until crisp-tender; drain.

  4. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.

  5. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.